Makes 8 servings.
splash of milk
2 tablespoons olive oil
1/2 an onion, diced
3 cloves garlic, chopped
1/2 to 3/4 cups chopped vegetables (any combination of fresh vegetables and leafy greens)
salt and freshly ground black pepper, to taste
2 handfuls grated, shredded, or crumbled cheese of your choice
The fresh coffee grounds aren’t used in the egg dish. Rather, they are sprinkled on the accompanying ricotta toast according to the reader who sent us this recipe. (We haven’t tried that part—only the frittata!)
We just splash milk from the carton by hand but it’s considered about 5ml, or four-fifths of a teaspoon.
Although my Nonna was also from Italy, I had never heard of this before until today, and was compelled to look it up immediately! I found a nice article on bluebottlecoffee[dot]com about ricotta-al-caffe, but I am not allowed to post the link here, unfortunately!